The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad, and I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
A quick version of this favourite vegetarian dish from Kerala, known in India as Handvo. Serve with some salad alongside, or just as a snack. This is from ” I Love India” by Anjum Anand.
A vegetarian stir fry from Kerala which i found in Anjum Anand’s ” I Love India”. You can add a whole can of drained chickpeas to turn it into a substantive main course, or accompany with a lentil curry. It goes well with lemon rice.
A simple and aromatic fish curry from Diana Henry. Use whatever fish is in season and sustainably sourced- cod, haddock, pollard, coley, gurnard and monkfish are all suitable.
A recipe from “Speedy MOB: 12 Minute Meals for Four People” by MOB Kitchen.
A spicy and sour broth from Ravinder Bhogal.
A cheap and delicious Gujarati vegetable dish from Meera Sodha.
A tomato and garlicky dal from Meera Sodha.
A pilaf version of this well known Anglo Indian brunch dish from ” Anjum’s Quick and Easy Indian” by Anjum Anand.
I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
This recipe is from my very well thumbed and stained copy of ” Madhur Jaffrey’s Indian Cookery”. This was the first Indian cookery book i bought, but one i still return to regularly. You can make this in advance and reheat if you like.
A recipe from “Asma’s Indian Kitchen” by Asma Khan.You can make this raita the day before and chill in the refrigerator until ready to serve.
A new way with Paneer from ” Mowgli Street Food” by Nisha Katona.
This recipe for hard boiled eggs in a spicy onion gravy is one I often return to when i fancy an egg curry. It’s from ” Asma’s Indian Kitchen” by Asma Khan. I like to serve it with Coconut rice, or sometimes couscous.
A rich and spicy Sri Lankan recipe from Annabel Crabb.